In a Lobster lately caught, you may put the claws in
motion by pressing the eyes; but when it has been long
caught, the muscular action is not exerted. The freshness
of boiled lobsters may be determined by the elasticity of
the tail, which is flaccid when they have lost any of their
wholesomeness. Their goodness, independent of freshness,
is determined by their weight.
Crabs, too, must be judged of by their weight, for when
they prove light, the flesh is generally found to be wasted
*nd watery. If in perfection, the joints of the legs will be
jtiff, and the body will have an agreeable smell. The eyes,
by a dull appearanoe, betrav that the crab has been long
caught.
'Morass's Cook Book.
HOW TO CHOOSE POTJLTBY.
In the choice of poultry the ago of the bird is the chief
point to which you should attend.
A young Tubxex has a smooth black leg; in an old one
the legs are rough and reddish. If the bird be fresh killed
the eyes will be fall and fresh, and the feet moist.
Fowls, when they are young, the oombs and the legs will
be -smooth, and rongh when they are old.
| In Grease, when they are young, the bills and the feet are
yellow and have a few hairs upon them, but they are red if
the bird be old. The feet of a goose are pliable when the
bird is fresh killed, and dry and stiff when it has been killed
some time. Geese are called green till they are two or
three months old.
Docks should be chosen by their feet, which should be
supple ; and they should also have a plump and bard breast.
The feet of a tame duck are yellowish, those of a wild one,
reddish.
Pigeons should always be eaten while they are fresh;
when they look flabby and discolored about the under part,
they have been kept too long. The feet, like those of
poultry, show the age of the bird ; when they are supple, it
is young; when stiff, it is old. Tame pigeons are larger
than wild ones.
HOW TO CHOOSE GAME.
Venison, when young, will have the fat clear and bright,
and this ought also to be of a considerable thickness.
When yon do not wish to have it in a very high state, a
knife plunged into either haunch or the shoulder, and
drawn out, will by the smell enable yon to judge if the veni-
son is sufficiently fresh.
With regard to venison, which, as it is not an every-day
Motbbb's Cook Book. IS
article of diet, It may be convenient to keep for some time
after it has begun to get high or tainted, it ia useful to
know that the animal putrefaction ia checked by fresh
burnt charcoal; by means of which, therefore, the venison
may be prevented from getting worse, although it cannot be
restored to its original freshness. The meat should be placed
in a hollow dish, and the charcoal powder strewed over it
until it covers the joint to the thickness of half an inch.
Hares and Babbits, when the ears are dry and tough, the
haunch thick and the claws blunt and rugged, are old.
Smooth and sharp claws, ears that readily tear, and a nar-
row cleft in the lip, are the marks of a young hare. Hares
may be kept for some time after they have been killed; in-
deed, many people think they are not fit for the table until
the inside begins to turn a little. Care, however, should be
taken to prevent the inside from becoming musty, which
would spoil the flavor of the stuffing.
Partridges have yellow legs and a dark-colored bill when
young. They are not in season till after the first of
September.
HOW TO CHOOSE EGGS.
Page 7
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In a Lobster lately caught, you may put the claws in motion by pressing the eyes; but when it has been long caught, the muscular action is not exerted. The freshness of boiled lobsters may be determined by the elasticity of the tail, which is flaccid when they have lost any of their wholesomeness. Their goodness, independent of freshness, is determined by their weight.
Crabs, too, must be judged of by their weight, for when they prove light, the flesh is generally found to be wasted and watery. If in perfection, the joints of the legs will be jtiff, and the body will have an agreeable smell. The eyes, by adull appearance, betrayv that the crab has been long caught.
'Morass's Cook Book.
HOW TO CHOOSE POTJLTBY.
In the choice of poultry the age of the bird is the chief point to which you should attend.
A young Turkey has a smooth black leg; in an old one the legs are rough and reddish. If the bird be fresh killed the eyes will be fall and fresh, and the feet moist.
Fowls, when they are young, the combs and the legs will be -smooth, and rongh when they are old. | In Greece, when they are young, the bills and the feet are yellow and have a few hairs upon them, but they are red if the bird be old. The feet of a goose are pliable when the bird is fresh killed, and dry and stiff when it has been killed some time. Geese are called green till they are two or three months old.
Ducks should be chosen by their feet, which should be supple ; and they should also have a plump and bard breast. The feet of a tame duck are yellowish, those of a wild one, reddish.
Pigeons should always be eaten while they are fresh; when they look flabby and discolored about the under part, they have been kept too long. The feet, like those of poultry, show the age of the bird ; when they are supple, it is young; when stiff, it is old. Tame pigeons are larger than wild ones.
HOW TO CHOOSE GAME.
Venison, when young, will have the fat clear and bright, and this ought also to be of a considerable thickness. When yon do not wish to have it in a very high state, a knife plunged into either haunch or the shoulder, and drawn out, will by the smell enable yon to judge if the venison is sufficiently fresh.
With regard to venison which is not an every-day
Motbbb's Cook Book. IS
article of diet, It may be convenient to keep for some time after it has begun to get high or tainted, it ia useful to know that the animal putrefaction ia checked by fresh burnt charcoal; by means of which, therefore, the venison may be prevented from getting worse, although it cannot be restored to its original freshness. The meat should be placed in a hollow dish, and the charcoal powder strewed over it until it covers the joint to the thickness of half an inch.
Hares and Babbits, when the ears are dry and tough, the haunch thick and the claws blunt and rugged, are old. Smooth and sharp claws, ears that readily tear, and a narrow cleft in the lip, are the marks of a young hare. Hares may be kept for some time after they have been killed; indeed, many people think they are not fit for the table until the inside begins to turn a little. Care, however, should be taken to prevent the inside from becoming musty, which would spoil the flavor of the stuffing.
Partridges have yellow legs and a dark-colored bill when young. They are not in season till after the first of September.
HOW TO CHOOSE EGGS.